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Tip

Barney's roasted rhubarb

Heat oven to 200C/fan 180C/gas 6.
Rinse 400g rhubarb and shake off
excess water. Trim the ends, then cut
into little-finger-size pieces.
Put in a shallow dish or a baking tray,
tip over 50g caster sugar, toss together, then
shuffle rhubarb so it’s in a single
layer. Cover with foil, then roast for
15 mins. Remove foil. Give
everything a little shake, roast
for 5 mins more or until tender and
the juices are syrupy.

Method

Make the roasted rhubarb first,
carefully draining off the juices before
you let it cool. Butter and line a 23cm
loose-bottomed or springform cake tin.
Heat oven to 180C/fan 160C/gas 4.

Reserve 3 tbsp of the custard in a bowl.
Beat the rest of the custard together with
the butter, flour, baking powder, eggs,
vanilla and sugar until creamy and
smooth. Spoon one-third of the mix into
the tin, add some of the rhubarb, then
dot with one-third more cake mix and
spread it out as well as you can. Top with
some more rhubarb, then spoon over the
remaining cake mix, leaving it in rough
mounds and dips rather than being too
neat about it. Scatter the rest of the
rhubarb over the batter, then dot the
remaining custard over. Bake for 40 mins
until risen and golden, then cover with
foil and bake for 15-20 mins more. It’s
ready when a skewer inserted into the
middle comes out clean. Cool in the tin,
then dredge with icing sugar when cool.

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Comments, questions and tips

Comments

I made this, taking into account the timing issues some of the reviews have mentioned. Mine took an hour and half. It was absolutely delicious, very moist. I agree with some other reviews that its more like a pudding cake and although nice cold, it was really delicious whilst still warm. Would make this again especially as I had all the ingredients in the cupboard already and used rhubarb from a friends allotment.

I put used this to make little puddings in ramekins. Layered the rhubarb, cake mixture and custard in the same way as the big cake, then baked for around an hour. They were mushy, but it doesn't matter as you can eat it with a spoon.

I was given some rhubarb and didn't want to make boring old crumble. I found this recipe and loved the sound of it. Although it is hard not to eat the roasted rhubarb before it goes in the cake!
It did take longer to cook that the recipe stated probably a further 30mins, but it came out so moist and scrumptious. So far everyone in the office this morning is loving it. A lovely combination of sweet and sharp.

I have just made this recipe and just had a piece with my morning coffee. It turned out delicious. I used home made custard in stead of already made and I did not have to cook extra. It turned out perfect.

Used fresh 'green' bio rhubarb, which sank to the bottom, but the cake was light and not too sweet. Definitely reminiscent of rhubarb and custard sweets of old. My boyfriend is French and loved the association of fruit, custard (creme anglaise) and cake. Will definitely make again and again!

Made this last year, and just made another one with the first crop of rhubarb. Didn't have quite enough rhubarb, so added some chopped apple which gave a nice texture. Cooked in a gas oven for 50mins + 30mins with foil. Recommend serving this warm with extra custard - great comfort food on a wet & windy day!

I saw this recipe last year, as my husbands allotment causes me many a headache , coping with gluts . I made several og these and froze. I have just baked my first one of this season , delicious ! Thanks for the great recipe, this has become a firm favourite on our house.

Superb cake. Nice and tart rhubarb flavour, with the kitsch custard quirk. I feltbad buying a tub of pre-made custard, but given the small quantity required, it made sense.
Agree with other reviews - more cooking time needed, so was glad for the diligent tin lining, but would advocate a loose layer of foil over the top to stop too much browning.

Served this as a pudding and the whole lot was polished off! Forgot to mix custard in with the cake batter so dolloped the whole pot on top, alternating with cake batter. Took nearer 1.5hr, rather than 1hr to bake.

Served this as a pudding and it went down very well. Forgot to mix the custard in the cake batter so just dolloped the whole pot over the cake - still worked! Think it took nearer an hour and a half to bake, than an hour.

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